Dried chicken
Description
This recipe won't take much time. I had never tried drying anything at home before, but suddenly I felt like giving it a go. I did—and after the first bite I knew it was worth it :) In fact, even while the chicken was still just drying, from the wonderful aromas filling the kitchen (it felt like walking into a smoked-meats shop, not a kitchen), I knew it would be delicious. And so it was—the appetizer turned out many times tastier than store-bought. How long dried chicken keeps—I don't even know, because we personally ate two chicken breasts (four halves) over two evenings, and that was while trying to make the pleasure last :) Serve the appetizer at the table.
Instructions
- 1
Step 1
Mix salt with a little spices and lightly grind in a mortar.
- 2
Step 2
Coat the chicken breasts in spices and salt, place them in a bowl, pour cognac over them, and refrigerate for 24 hours.
- 3
Step 3
Periodically, every 3–4 hours, the chicken in cognac will need to be turned over.
- 4
Step 4
Remove the chicken pieces from the cognac, rinse lightly with water, and place on paper towels.
- 5
Step 5
I cured the chicken on a grill rack. I cut each chicken breast in half, generously coated them in spices, and placed them on the grill rack. Cure for at least 3 days, turning the pieces periodically.
- 6
Step 6
Optimal curing time is 80–90 hours, or roughly three and a half days. So if you want to serve dried chicken on Friday evening, start curing on Tuesday morning. Good luck!